📝 About This Recipe
Born in the bustling streets of Mumbai as a quick lunch for textile mill workers, Pav Bhaji has evolved into India's most iconic street food masterpiece. This dish features a buttery, spiced mash of seasonal vegetables simmered to perfection on a flat griddle, served alongside pillowy soft rolls toasted in golden butter. It is a symphony of textures and a bold explosion of tangy, spicy, and savory flavors that capture the vibrant spirit of Indian gastronomy.
🥗 Ingredients
Vegetables for Boiling
- 3 medium Potatoes (peeled and cubed)
- 1.5 cups Cauliflower florets (cleaned and chopped)
- 1/2 cup Green Peas (fresh or frozen)
- 1/2 cup Carrots (peeled and diced)
- 2 cups Water (for pressure cooking)
The Masala Base
- 4 tablespoons Butter (unsalted or salted)
- 2 medium Onion (finely chopped)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground for best aroma)
- 1 large Green Capsicum (finely diced)
- 3 large Tomatoes (finely chopped)
- 2.5 tablespoons Pav Bhaji Masala (high-quality store bought or homemade)
- 1 tablespoon Kashmiri Red Chili Powder (for that vibrant red color without extreme heat)
- 1 tablespoon Kasuri Methi (dried fenugreek leaves, crushed)
- 2 inch piece Beetroot (grated, for natural deep red color)
For Serving and Toasting
- 8 pieces Pav (Indian dinner rolls)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1 Lemon (cut into wedges)
- 1 small Red Onion (finely chopped for garnish)
- 2 tablespoons Extra Butter (for toasting the pav)
👨🍳 Instructions
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1
Place the potatoes, cauliflower, peas, and carrots in a pressure cooker with 2 cups of water and a pinch of salt. Cook for 3-4 whistles until the vegetables are very soft and mushy.
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2
Drain the excess water (reserve it for later) and use a potato masher to mash the boiled vegetables into a smooth, thick paste. Ensure there are no large chunks remaining.
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3
In a large flat pan or 'tawa', melt 3 tablespoons of butter over medium heat. Add the chopped onions and sauté until they become translucent and soft.
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4
Add the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
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5
Stir in the finely diced capsicum and sauté for 3-4 minutes until it softens. Add the chopped tomatoes and the grated beetroot.
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6
Cook the tomato mixture until the oil/butter starts to separate from the sides and the tomatoes are completely broken down.
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7
Add the Pav Bhaji masala, Kashmiri red chili powder, and salt. Sprinkle the crushed Kasuri Methi over the spices and mix well. Sauté for 1 minute to bloom the spices.
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8
Incorporate the mashed vegetable mixture into the pan. Mix thoroughly with the masala base.
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9
Add about 1/2 cup of the reserved vegetable stock (or warm water) to reach a pourable but thick consistency. Use the potato masher again to mash everything together directly in the pan while simmering.
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10
Cover and simmer on low heat for 10 minutes, allowing the flavors to meld. If it gets too thick, add a splash more water.
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11
Finish the bhaji by stirring in a tablespoon of butter and half of the fresh cilantro. Keep warm.
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12
Slice the pav rolls horizontally but keep them attached at one side. Heat a separate griddle, melt a little butter, sprinkle a pinch of Pav Bhaji masala and cilantro, and toast the pav until golden and slightly crisp.
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13
Serve the piping hot bhaji in a bowl with a generous dollop of butter on top, garnished with raw onions and cilantro. Serve the toasted pav and lemon wedges on the side.
💡 Chef's Tips
Always use a generous amount of butter; it is the soul of this dish and provides the signature street-food richness. Add a small piece of grated beetroot while boiling or sautéing to get that vibrant red color without using artificial food dyes. Mash the vegetables thoroughly while they are hot; once they cool down, it is much harder to achieve that smooth, uniform consistency. If the bhaji tastes too flat, add an extra teaspoon of Pav Bhaji masala at the very end to refresh the aromatics. For an authentic experience, use a large flat iron griddle (Tawa) which allows for better caramelization and mashing.
🍽️ Serving Suggestions
Serve with a side of chilled Masala Chaas (spiced buttermilk) to balance the heat of the spices. Pair with a plate of crunchy papadums and a spicy garlic chutney for extra texture. Provide plenty of extra lemon wedges to brighten the heavy, buttery flavors of the mash. A side of sweet Mango Lassi makes for a perfect dessert-like drink to follow this savory meal. Include a small bowl of 'Kachumber' salad (cucumber, tomato, onion) for a refreshing crunch.